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Caramelized Lemon Shredded Squash and Kale Salad

by plantbasedrd
fallsidevegangluten-free
Source: https://www.tiktok.com/t/ZP8ppwj3S

Ingredients

produce
  • 1/2lemon(juiced)
  • 1/2 smallred onion(thinly sliced)
  • 1/4 cupparsley
  • 1/4 cupgolden raisins
  • 1/4 cupparsley(minced)
  • 1 largelemon
  • 1/2 tspthyme
  • 1-2 clovesgarlic(crushed)
  • 1 lbdelicata squash(halved, seeds removed and thinly sliced)
  • 8 stalkslacinato kale(stems removed and thinly sliced)
protein
  • 1 15oz canchickpeas(drained, rinsed, and pat dry)
  • 1/4 cuppumpkin seeds
pantry staple
  • kosher salt
  • 1 tspmaple syrup
  • 1/2 tspgarlic powder
  • 1 tspred wine vinegar
  • 1 tspdijon mustard
  • 1 tbspred wine vinegar
  • 1-2 tbspmaple syrup
  • 3 tbspextra virgin olive oil
other
  • avocado oil

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the drained and dried chickpeas with thyme, garlic powder, and a pinch of salt.
  3. Spread chickpeas on a baking sheet and roast for 20-25 minutes, shaking the pan halfway through, until crispy. Set aside.
  4. Thinly slice the delicata squash and massage the shredded kale with a pinch of salt until softened.
  5. Combine the kale, squash, red onion, lemon juice, red wine vinegar, maple syrup, golden raisins, minced parsley, and pumpkin seeds in a large bowl. Toss well and set aside.
  6. For the dressing, slice the lemon and place it cut side down in a hot skillet until caramelized, about 3-5 minutes.
  7. Combine the caramelized lemon, crushed garlic, Dijon mustard, red wine vinegar, maple syrup, extra virgin olive oil, and minced parsley in a jar. Shake well to emulsify.
  8. Pour the dressing over the salad and toss to combine.
  9. Top the salad with the chickpea crispies before serving.